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When someone says they donโt want a cake for their birthday, this is what they want! A Chocolate Chip Cookie Cake made in a 9-inch cake pan and decorated with frosting and sprinkles makes everyone happy.
This is one of those 2012 vintage recipes from me that needed an upgrade! I first made it in a 6-inch glass pie plate because we typically bake small batch desserts here on this site. However, I am still keeping that smaller version of the recipe below, but I also wanted to share a larger/ normal sized version because itโs just too good to miss!
I modified my recipe for small batch chocolate chip cookies, and pressed the dough into a pie plate. Itโs perfect as-is, but you could decorate it with chocolate frosting and sprinkles (like those cookie cakes at the mall), or you could top it with 2 scoops of vanilla ice cream right when it comes out of the oven.
Ingredients
- Butter. We need 12 tablespoons (thatโs one and a half sticks) of unsalted butter that has been softened to room temperature. You can unwrap the butter, slice it up and leave it out at room temperature for about 20-30 minutes, and it will be soft enough.
- Brown Sugar. One-half cup of light brown or dark brown sugar.
- Sugar. One-half cup of granulated white sugar.
- Eggs. For this recipe, we need one whole egg plus one egg yolk. You will have a leftover egg white from making this recipe. Use it to make my coconut macaroons, if you like.
- Vanilla. The secret to great cookies is using plenty of vanilla. This chocolate chip cookie cake has 2 full teaspoons of vanilla extract in it!
- Flour. One and a half cups of all-purpose regular flour.
- Salt. One-half teaspoon saltโdo not skip the salt because it balances the sweetness and makes the dessert taste richer.
- Instant Coffee. If you have instant coffee granules or instant espresso powder, try adding 1/2 teaspoon to this recipe. The slight coffee flavor enhances the overall flavor. Itโs entirely optional, however.
- Baking Powder and Baking Soda. One-half teaspoon baking powder and one-half teaspoon of baking soda.
- Chocolate Chips. Two-thirds of a cup of your favorite chocolate chips. I love a semisweet chip here, and I really love the โsuper cookie chipsโ by Guittard because they melt into puddles when baking!
For the frosting: make a half-batch of my chocolate buttercream frosting!
How to Make a Chocolate Chip Cookie Cake
- First, preheat the oven to 375 F, and lightly grease a 9-inch round cake pan or 9-inch springform pan. Then, cream the butter and sugar with an electric mixer until fluffy, about 1 minute.
2. Next, add the whole egg, extra egg yolk, vanilla, and beat until just combined.
3. In a separate bowl, whisk together the flour, salt, espresso or coffee powder, baking soda, and baking powder. Add this to the bowl.
4. Beat the dry ingredients in just until combined, and then stir in the chocolate chips.
5. Spread the dough into the prepared pan, and sprinkle extra chocolate chips on top before baking.
6. Bake for 23-27 minutes, until the edges are starting to turn golden brown but the center is soft. It will set as it cools in the pan.
Bakeware:
My favorite 9-inch springform cake pan is here. You can also use a regular 9-inch cake pan, too! If youโre not using a springform pan, I would line the bottom of your pan with parchment paper to help it come out of the pan easily for slicing and serving.
Storage/ Make-Ahead Tips:
Cookie cake is one of those desserts that is even better if you make it the day before! As it sits, the edges get a bit softer as it absorbs moisture from the air. The best way to store this cookie cake is unfrosted/ undecorated in an airtight storage container. Itโs not necessary to refrigerate it if youโre storing it for less than a day. You can keep it in the fridge for up to 2 days before serving, but be sure to let it come completely to room temperature before serving.
Small Batch:
To make this in a 6-inch cake pan or pie pan, use the following measurements: 6 tablespoons butter, 1/4 cup brown sugar, 3 tablespoons granulated sugar, 1 large egg yolk only, 3/4 teaspoon vanilla extract, 1/2 cup + 2 tablespoons flour, 1/8 teaspoon salt, 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/3 chocolate chips. Bake for 27-30 minutes, and let cool before slicing and serving.
Chocolate Chip Cookie Cake
Best chocolate chip cookie cake recipe for the non-cake brithday celebrations.
Ingredients
- 12 tablespoons butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 2 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon instant espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup semisweet chocolate chips, plus extra for topping
Instructions
- Preheat the oven to 375ยฐ and lightly grease a 9" springform pan (preferred) or 9-inch cake pan.
- In a medium bowl, cream the butter, brown sugar and granulated sugar together. Beat very well, about 60 seconds.
- Add the egg, egg yolk, and vanilla to the bowl, and beat until combined.
- In a small bowl, whisk together remaining ingredients (except chocolate chips) and add it in 2 batches to the creamed butter, beating just to combine.
- Stir in the chocolate chips. Press the dough into the pie plate and press it evenly flat. Scatter extra chocolate chips on top.
- Bake for 23-27 minutes, until the middle is slightly underdone (it will set up as it cools).
- Optional: make a half-batch of my chocolate buttercream, and decorate the cookie cake with it and sprinkles.
Notes
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 419Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 92mgSodium: 394mgCarbohydrates: 51gFiber: 1gSugar: 32gProtein: 4g
If this recipe was doubled, do you think it could be baked in a 9 inch pie dish?
HmmmโฆI think so! I havenโt tried it, but it should work. Just watch the baking time.
I think bake time needs to be adjusted. I baked for 20 minutes and a little over done.. glad I checked at 20 minutes.
could you just use more butter instead of shortening?
Sure, I think so, but Iโm not positive.
I donโt know why, but this seems to bake WAY faster in my oven than the recommended 30-33 minutes. The first time I made it, I didnโt check its progress and just took it out at 30 minutesโฆ It was burnt. Saved it by scraping off the black edges and piling vanilla ice cream on top, but made mental note to self to not burn it next time. Second time, I monitored and it looked done at 19 minutes, so I hauled it outโฆ Delicious! I will be making this again and again.
Yummy!!! I added nuts, more chips and served warm with ice cream..
Baking time was around 20 minutes.
I noticed that you had garnished the top of that cookie cake was a buttercream, chocolate buttercream icing? And do you have a recipe for that place?
So, within the section titled โIngredientsโ there is a note about how the frosting is a half batch of my chocolate buttercream. Iโll link to it again in the instructions so itโs easier to find. Thanks!